Pasta Pizza Soup

1 pound ground beef (you can omit the beef or substitute with vegetable protein if you are a vegetarian)

1 tablespoon olive oil (only if not cooking ground beef)

1/2 jar spaghetti sauce

4 ounces fresh mushrooms, sliced

1 medium onion, chopped

1 celery rib, thinly sliced

1 garlic clove, minced

4 cups water

1 can (14-1/2 ounces) Italian diced tomatoes, undrained

2 medium carrots, chopped

2 teaspoons beef bouillon granules (or use vegetable broth in place of water instead of beef bouillon if you wish)

1 bay leaf

1-1/2 teaspoons dried oregano

1-1/2 cups cooked tricolor spiral pasta

1 small package of pepperoni, halved

1 cup mozzarella (optional)

Directions:

In a large saucepan over medium heat, cook beef (or vegetable protein), mushrooms, onion, celery and garlic until meat is no longer ping and/or vegetables are tender; drain.If using vegetable protein or omitting the beef add one tablespoon of olive oil to the vegetables.Stir in water, tomatoes, pasta sauce, carrots, bouillon, bay leaf, oregano, and pepperoni.Bring to a boil.Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender.Stir in pasta; heat through.Discard bay leaf.Put in bowls and top with mozzarella if you wish.